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Development of quinoa (Chenopodium quinoa Willd) protein isolate-gum Arabic conjugates via ultrasound-assisted wet heating for spice essential oils emulsification: Effects on water solubility, bioactivity, and sensory stimulation

Kai Chen, Min Zhang, Dayuan Wang, Arun S. Mujumdar, Dewei Deng

2023Food Chemistry30 citationsDOI

Topics & Concepts

SolubilityEmulsionGum arabicChenopodium quinoaChemistryChromatographyZeta potentialFood scienceMaterials scienceOrganic chemistryNanotechnologyNanoparticleProteins in Food SystemsMicroencapsulation and Drying ProcessesPolysaccharides Composition and Applications
Development of quinoa (Chenopodium quinoa Willd) protein isolate-gum Arabic conjugates via ultrasound-assisted wet heating for spice essential oils emulsification: Effects on water solubility, bioactivity, and sensory stimulation | Litcius